Put the garlic, cilantro, lime zest, lime juice, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.

Heat an electric nonstick griddle to 375°.

Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with shredded cabbage, lime wedges, crema, and strawberry salsa.

Chipotle Crema:

1 c. heavy cream

2 Tbsp. buttermilk

2 chipotle chiles in adobo sauce

¼ tsp. kosher salt

Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100°F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.

Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use. Yield: approximately 1 cup

Strawberry Salsa:

1 pint fresh strawberries, diced

2 Tbsp. chopped fresh cilantro

3 Tbsp. olive oil

½ tsp. coarse sea salt

½ tsp. freshly ground pepper

Juice of 1 lime and ½ medium-size orange

Mix all ingredients together, and refrigerate for 15 to 20 minutes. Makes approximately 2 cups

Strawberry Margaritas:

8 oz. frozen strawberries

1 Tbsp. sugar

4 - 6 fl. oz. tequila

2 fl. oz. freshly squeezed orange juice

4 fl. oz frozen limeade concentrate

Lime wedges, for garnish

Sugar, for rimming the glasses

Fill a blender with the strawberries, sugar, tequila, orange juice, and limeade concentrate; blend for 30 seconds or until smooth. If you’d like, add a few ice cubes and blend again. Serve in margarita glasses with the rims wetted from running the lime wedges around them and then dipped in sugar.